These pizzas are topped with meaty barbecue flavoured mock chicken, fried red onion, dairy free cheese, barbecue sauce drizzle and spring onion. They’re easy to make, taste great, and you can serve them with lots of different things. I like serving them with a fresh green side salad with coleslaw. You could also serve them with garlic bread, potato salad, chips, onion rings, anything you like
Yield; Four pizzas Cook time; 30 minutes
You’ll need;
- One tablespoon of oil
- Half a large (or one small) red onion, sliced thinly from root to tip
- 200g mock chicken, I used Dopsu No Chicken Pieces
- Two tablespoons of barbecue sauce, plus more for drizzling
- Half a teaspoon of liquid smoke
- 50ml water
- Four flatbreads, I used Deli Kitchen Greek Style Flatbreads
- Four tablespoons of tomato sauce/pizza sauce
- 120g dairy free cheese, I used Vitalite Dairy Free Cheese
- Two spring onions, thinly sliced
Method;
- Start by heating the oil in a large frying pan over a medium heat. Once it’s warmed up, add in the onion. Give the onion five minutes to soften, then add in the mock chicken. Cook the mock chicken for ten minutes
- Next, mix together the water, two tablespoons of barbecue sauce and the liquid smoke. Once it’s mixed well, add it into the pan. This will deglaze the pan, give it a good stir so anything stuck to the bottom will lift off, and any caramelised bits of deliciousness will get mixed into the mock chicken and onion. After a couple of minutes most of the water should have evaporated, and then you can set it aside. Then just use two forks to roughly shred the mock chicken into smaller pieces
- Now preheat the oven to 200°C/180°C fan assisted and assemble the pizzas. Pop the flatbreads onto a lined baking tray, top them with a tablespoon of tomato sauce/pizza sauce each, then a quarter of the barbecue chicken topping. Finally top them with a quarter of the cheese each, and they’re ready to cook
- Pop them in the oven for ten minutes, or until the edges start to crisp up and the cheese melts. Top each one with a drizzle of barbecue sauce and sliced spring onion. Then they’re ready to serve
Bethany's Vegan Kitchen 